“I changed up the hazelnuts and almonds with pumpkin seeds and some almonds,” she said in explaining how she created a luscious praline for her Paris-Brest using roasted and caramelized pumpkin seeds in lieu of the customary hazelnuts.

She then combines that with a buttercream crafted with Italian meringue and a vanilla-infused custard cream.

The resulting praline cream is swaddled by a wheel-shaped choux pastry that has been topped with a pumpkin seed crumble and roasted, salted pumpkin seeds.

The crunch of the salty, nutty pumpkin seeds, the sweet crumble over airy choux and the silken pumpkin seed and almond praline cream, which tastes like butterscotch, make Kim’s pumpkin Paris-Brest a real standout.

Kim does this again with her black sesame madeleines.

“I toast and then grind them,” Kim said of the black sesame seeds that give the traditional French cakes an intensely nutty flavor.

At L’Inconnu one will also find a Mont Blanc crafted from locally sourced chestnuts over a peanut meringue amped up with citron jelly and a recently released strawberry perilla leaf Sable Breton.

These desserts, many of which incorporate ingredients used in Korean cuisine, are served in a space that also features Korean-inspired details.